Inspired by a recipe in Naomi Duguid's book Burma: Rivers of Flavor, this salad gets a lovely nutty taste with a sprinkling of toasted chickpea flour.

Ingredients

3 garlic cloves, coarsely chopped

2 long red chillies, seeds removed, chopped

Finely grated rind and juice of 1 lime

2 tbsp olive oil

32 large uncooked prawns (about 500gm), peeled, tail on

½ cup each (firmly packed) Thai basil, mint and coriander

Pink grapefruit and fried shallot salad

2 tbsp chickpea flour (see note)

2 tbsp fish sauce

Juice of 1 lime

1½ tbsp caster sugar

2 pink grapefruits, segmented

8 red shallots, thinly sliced

60 gm fried shallots (see note) (1 cup)

Method

Main

1

Crush garlic, chilli and a pinch of salt to a paste in a mortar and pestle. Add lemon rind and juice and oil. Toss in a bowl with prawns, then thread prawns onto skewers (pre-soaked in cold water for 30 minutes).

2

For pink grapefruit and fried shallot salad, toast chickpea flour in a frying pan over medium heat, shaking constantly (1 minute). Set aside to cool. Combine fish sauce, lime juice, sugar and 1 tbsp water in a bowl. Place grapefruit and red shallots in a bowl, pour dressing in and toss. Before serving, scatter with fried shallots and chickpea flour.